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Caramel-Macadamia Nut Tart

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Makes 1 (10-inch) tart
All crunch and gloss, this tart is a stunner—equal parts candy bar and pastry case showpiece. It starts with a crisp, cookie-like Pâte Sucrée shell that provides structure and contrast to the rich, buttery caramel filling. Toasted macadamia nuts add a luxe, creamy crunch, and a hint of salt keeps it from tipping too sweet. The filling is cooked just to firm-ball stage (240°F/116°C), so it slices cleanly without oozing, making this a dream tart for entertaining. Think of it as pecan pie’s sophisticated French cousin—just with better posture.

Ingredients
  

  • All-purpose flour, for dusting
  • Pâte Sucrée (recipe above)
  • 1¾ cups (350 grams) granulated sugar
  • 2 tablespoons (42 grams) light corn syrup
  • 6 tablespoons (84 grams) unsalted butter, diced and room temperature
  • ¾ cup (180 grams) heavy whipping cream, room temperature
  • 1 teaspoon (4 grams) vanilla extract
  • ½ teaspoon (1.5 grams) kosher salt
  • 1¾ cups (224 grams) toasted whole macadamia nuts

Instructions

  • On a lightly floured surface, roll Pâte Sucrée into a 14-inch circle (about 1⁄8 inch thick). Carefully transfer to a 10-inch round fluted removable-bottom tart pan, gently pressing into bottom and up sides. Trim excess dough. Dock bottom of dough with a fork. Freeze until firm, about 15 minutes.
  • Preheat oven to 375°F (190°C).
  • Top dough with a piece of parchment paper, letting excess extend over edge of pan. Add pie weights.
  • Bake until edges are golden brown, about 15 minutes. Carefully remove parchment and pie weights, and bake until bottom is golden brown and dry, 5 to 7 minutes more. Let cool completely.
  • In a medium heavy-bottomed saucepan, sprinkle 1⁄4 cup (50 grams) sugar in an even layer. Cook over medium heat until sugar begins to melt. Sprinkle 1⁄4 cup (50 grams) sugar evenly onto sugar in pan, and cook until sugar begins to melt. Repeat procedure with remaining sugar, 1⁄4 cup (50 grams) at a time, until all sugar is melted, stirring occasionally just to break up any lumps. Stir in corn syrup, and cook, swirling pan occasionally but not stirring, until an instant-read thermometer registers 350°F (180°C) to 355°F (181°C), about 5 minutes. Slowly and carefully stir in butter until melted and well combined. Slowly and carefully stir in cream, vanilla, and salt. Cook, stirring frequently, until an instant-read thermometer registers 240°F (116°C) to 245°F (118°C), about 5 minutes.
  • Remove from heat, and stir in nuts. Carefully pour mixture into cooled prepared crust. Let cool completely. Gently remove tart from pan before serving. Best served same day as made. Store in an airtight container for up to 3 days.

Notes

PRO TIPS: To toast nuts, heat them in a dry skillet over medium-low heat, shaking skillet or stirring occasionally, until lightly browned and fragrant. Let them cool before using. To clean your sticky saucepan, submerge it in a sink of hot water for 5 to 10 minutes until the caramel softens; it will then easily wash clean.
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